Grilled Shrimp with Papaya Mustard

Simple grilled shrimp combined with papaya mustard becomes wondrous. The fabulous dipping sauce, which combines mustard powder for heat and Dijon-style mustard for complexity, is also wonderful over tuna, crab, or scallops. I like it on hot dogs too.

Preparation

1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.

2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.

Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.

3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.

Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.

4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.

From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books.

Jean-Georges Vongerichten became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced "fusion" cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.

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Recent Review

While I got the the
"mushy" consistency
cooking, I sent the
final version of the
sauce through the
blender for a smooth
consistency and much
more appealing look.
I cut this recipe in
half and it was
still wonderful.
The sauce
complimented the
shrimp perfectly and
the lime gave it
zing. I had only
regular vinegar on
hand so that is what
I went for and it
was still amazing.